cream potatoes and peas recipe

Written ByJenny Smyth Posted on
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The Best cream potatoes and peas recipe

I have been making this cream potatoes and peas recipe for years, and it’s still a family favorite. The dish is simple yet flavorful, with a rich and creamy sauce that coats the tender potatoes and peas perfectly. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic cooking techniques.

I’ve served it at countless family gatherings, holiday meals, and even as a comforting weeknight dinner. My kids love it, my husband loves it, and I love how easy it is to customize with different herbs and spices. As a busy mom, I appreciate how quickly it comes together on the stovetop or in the slow cooker.

Plus, the leftovers are just as delicious the next day, making this recipe a staple in our household. This recipe has its roots in traditional British cuisine, where creamy sauces were often used to enhance the flavors of humble vegetables like potatoes and peas. Over time, I’ve adapted the recipe to suit my family’s tastes, adding in some fresh herbs and spices to give it a bit of zing.

The result is a dish that’s both comforting and elegant, perfect for serving at a special occasion or as a cozy night in. The key to making this recipe shine is in the technique – you want to cook the potatoes until they’re tender but still hold their shape, then add in the peas and sauce to finish off the dish. It’s all about finding that balance between tender and firm textures.

With practice, you’ll get the hang of it! One of my favorite things about this recipe is how versatile it is – you can serve it as a side dish or add some protein like chicken or bacon to make it more substantial. It’s also an excellent choice for meal prep or batch cooking, as the leftovers stay fresh for days.

Creamy Potatoes and Peas

4.7 from 519 votes

A comforting side dish made with tender potatoes and sweet peas in a creamy sauce. Perfect for family dinners or holiday meals.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 medium potatoes, peeled and diced
1 cup fresh or frozen peas
2 tbsp butter
2 tbsp flour
2 cups milk
1 cup chicken or vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp lemon juice
1/2 cup grated cheddar cheese

👨‍🍳Directions

1Place the diced potatoes into a large pot.
2Cover them with water and add a pinch of salt.
3Bring to a boil over medium-high heat.
4Cook until the potatoes are tender and easily pierced with a fork.
5This will take about 10-15 minutes.
6Drain the potatoes using a colander and set aside.
7While the potatoes are cooking, place the peas into a separate pot.
8Cover them with water and bring to a boil.
9Cook the peas for 3-4 minutes until they are bright green and tender.
10Drain the peas and set aside.
11In a saucepan, melt the butter over medium heat.
12Add the flour and whisk continuously for 1-2 minutes until the mixture turns a light golden color and smells nutty.
13This is your roux.
14Gradually add the milk and broth, whisking continuously to prevent lumps from forming.
15Cook the sauce over medium heat until it thickens and coats the back of a spoon.
16This should take about 5-7 minutes.
17Stir in the salt, black pepper, garlic powder, and lemon juice.
18Taste and adjust the seasoning if needed.
19Add the cooked potatoes and peas to the sauce.
20Stir gently to combine.
21Cook for an additional 2-3 minutes over low heat until the potatoes and peas are heated through.
22Remove the saucepan from the heat and stir in the grated cheddar cheese until it is fully melted and the sauce is smooth and creamy.
23Transfer the creamy potatoes and peas to a serving dish.
24Serve immediately while hot.
25Enjoy as a side dish with your favorite main course.

🔧Equipment

Large pot
Colander
Saucepan
Whisk
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 12g

📝Notes

Tips: You can substitute almond milk or any other plant-based milk for a dairy-free option.

Watch Video Of How Creamy Potatoes and Peas Works

This cream potatoes and peas recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a comforting meal for yourself.

The leftovers are just as delicious the next day, making this recipe perfect for meal prep or batch cooking.

To store leftovers, let them cool completely before transferring them to an airtight container in the fridge for up to three days or freeze for up to two months – simply reheat when ready!

❓ Frequently Asked Questions About Creamy Potatoes and Peas

Q: What type of potatoes should I use?

For this recipe, you want to use high-starch potatoes like Russet or Idaho. These will yield a fluffier texture when cooked.

Q: Can I use frozen peas?

Yes, frozen peas are perfectly fine to use in this recipe. Just thaw them first by leaving them in room temperature for a few hours or by microwaving them briefly.

Q: How long does it take to cook?

The cooking time will depend on whether you’re using fresh or frozen peas. If using fresh peas, cook for about 15-20 minutes over medium heat until they’re tender but still crisp. If using frozen peas, cook for about 5-7 minutes after they’ve thawed.

Q: Can I make this recipe ahead of time?

Yes! You can prepare the sauce ahead of time by mixing all the ingredients together except for the butter – then refrigerate or freeze until ready to serve.

Q: Do I need any special equipment?

Nope! You can make this recipe with just your basic kitchen tools – no special equipment needed.

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